Preheat the oven to 180°C. Cut the peppers in half, length ways and remove the seeds. Place the peppers onto a lined baking tray. Bring a medium sauce pan to a medium-high heat, add B-well chilli flavoured canola oil and chicken mince. Allow the chicken mince to cook until golden and cooked through, about 7-10 minutes. Add cumin, coriander and smoked paprika to the chicken mince, season and mix well to combine. Scoop some mince mixture into each pepper, top with grated cheese and place into the oven to cook for 7-10 minutes, until the cheese has melted. Meanwhile add the cubed tomato, onion and coriander to a mixing bowl mix well to combine, then season well with salt and pepper. Once the peppers are ready, serve them topped with fresh salsa.